Pumpkin Ginger-Gingerbread

Gingerbread with lots of spice (and a bit of pumpkin) is twice as nice! (Slightly adapted from a Prevention magazine recipe.) Note: Post-baking-chill-time not included in prep/cook time.

• Ready In: 1 hr 15 mins
• Serves: 9
• Yields: 1 gingerbread

Ingredients

• 1 3⁄4 cups whole wheat pastry flour
• 2 1⁄2 teaspoons ground cinnamon
• 2 1⁄2 teaspoons ground ginger
• 3⁄4 teaspoon ground nutmeg
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄3 cup crystallized ginger, chopped
• 2  eggs, large
• 1  egg white, large
• 1⁄2 cup light olive oil
• 1⁄2 cup molasses
• 1⁄3 cup brown sugar, firmly packed
• 1  cup canned pumpkin

Directions

1. Preheat oven to 350 degrees.
2. Lightly grease a 9 x 9 inch baking pan.
3. In a large mixing bowl, whisk together whole wheat pastry flour, ground cinnamon, ground ginger, ground nutmeg, baking powder, baking soda, and salt; mix in chopped crystallized ginger.
4. In a medium mixing bowl, whisk together eggs, egg white, light olive oil, molasses, brown sugar, and canned pumpkin.
5. Add wet ingredients to dry, and mix until just combined; then spoon batter into prepared baking pan.
6. Bake gingerbread for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
7. Transfer to a wire rack to cool completely. Cover, and refrigerate for 2 to 3 days before serving (for a more flavorful and moist gingerbread).